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Mild Chicken Burrito Bowls

Mild Chicken Burrito Bowls

Published October 13, 2026

Seared cumin-garlic chicken over rice with warm black beans, corn, avocado, and cheese; build-your-own with lime.

Serve as a build-your-own bar so a picky eater can choose exactly which toppings to add. For extra protein, add a second can of black beans or a scoop of sour cream and extra cheese.

Keep the seasoning mild; avoid chili powder, cayenne, chipotle, jalapeño, or hot sauce entirely.

Cook time
30 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked or sweet paprika (Sweet paprika keeps it mild; smoked adds depth without heat.)
  • salt (To taste, divided.)
  • 1 ½ cups long-grain white rice
  • 3 cups water (For cooking the rice.)
  • 15 oz canned black beans
  • 1 cup frozen corn
  • 2 avocado
  • 1 cup shredded Mexican-blend or cheddar cheese
  • 2 lime
  • 2 cups chopped romaine lettuce (Optional base layer.)
  • ½ cup sour cream (Mild topping, optional.)

Instructions

Season the chicken
Pat 1.5 lb chicken pieces dry and toss with ground cumin (1 tsp), garlic powder (1 tsp), 1 tsp paprika, and salt to taste.
Let the seasoned chicken rest on the counter while you start the rice.
Cook the rice
Bring water (3 cup) to a boil in a medium saucepan with a pinch of salt.
Stir in 1.5 cups rinsed long-grain rice, reduce to low, cover, and simmer.
Remove from heat, keep covered, and let the rice steam.
Equipment: medium saucepan with lid, small saucepan
Sear the chicken
Heat olive oil (2 tbsp) in a large skillet over medium-high heat.
Add the seasoned chicken in a single layer and cook without moving it.
Stir the chicken and cook until golden and cooked through, about 3 more minutes.
Equipment: large skillet, medium saucepan with lid
Warm the beans and corn
Add 15 oz drained and rinsed black beans and 1 cup thawed frozen corn to a small saucepan over medium heat.
Stir occasionally until heated through and season lightly with salt.
Equipment: small saucepan, medium saucepan with lid
Prepare the toppings
Halve, pit, and slice 2 avocados just before serving.
Cut 2 limes into wedges and measure out 1 cup shredded cheese.
Assemble the bowls
Divide the rice among 4 bowls, then top each with chicken, beans and corn, avocado, and cheese.
Add optional romaine or sour cream (½ cup) if using, and serve with lime wedges on the side.

Tomorrow's Meal

Crispy Chicken Burrito Bowl Nachos

Leftover burrito bowl components layered on tortilla chips with melted cheese and fresh toppings for a deconstructed nacho experience

You'll need to pick up:

Tortilla chipsShredded cheese (cheddar or Mexican blend)Fresh cilantroLime wedgesSour cream or cremaJalapeños (optional)

Quick overview:

  1. 1.Spread tortilla chips on a baking sheet in a single layer
  2. 2.Shred or crumble leftover chicken into bite-sized pieces
  3. 3.Layer chips with shredded chicken, rice, beans, and any remaining vegetables from the burrito bowl
  4. 4.Top generously with shredded cheese
  5. 5.Bake at 375°F for 8-10 minutes until cheese melts and chips warm through
  6. 6.Remove from oven and top with fresh cilantro, sour cream, and jalapeños
  7. 7.Serve immediately with lime wedges for squeezing

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